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Food Control, Vol. 13, Iss. 4, 2002-06 ,pp. : 281-288

Elsevier

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Characteristics of oil-water emulsions stabilised by an industrial -lactalbumin concentrate, cross-linked before and after emulsification, by a microbial transglutaminase

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Food Chemistry, Vol. 79, Iss. 4, 2002-12 ,pp. : 493-500

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Applied Occupational and Environmental Hygiene, Vol. 17, Iss. 1, 2002-01 ,pp. : 34-38

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Influence of water activity, temperature and incubation time on the simultaneous production of deoxynivalenol and zearalenone in corn (Zea mays) by Fusarium graminearum

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Simulation and modelling of the effect of small inoculum size on time to spoilage by Bacillus stearothermophilus

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